Matt Fong and Travis Flood first opened the shop April 2017 under the moniker Grizzly’s Biscuits and Donuts. Five months later, they had to change the name a few months after opening because of a similarly named saloon in Montana. They settled on Grizzby’s Biscuits & Donuts.

“Even with all of your biscuit and donut love n’ support that you’ve given, it’s been difficult to keep the doors open,” the Facebook post read. “And now, it’s time to say farewell to our awesome community as we’ve finally succumbed to the challenges of our donut industry.”

According to the post, it became “too expensive to stay open.”

Grizzby’s has been serving freshly handcrafted treats — such as the salted caramel and vanilla bean glazed doughnut and the beehive, the shop’s version of a cinnamon roll — using fresh ingredients. The 1,000-square-foot storefront also served different types of biscuit sandwiches, served hot or cold.

Liset Márquez covers the cities of Pomona, Claremont, La Verne and San Dimas for the Inland Valley Daily Bulletin. A beat reporter for the Bulletin since 2006, she previously wrote for the Chattanooga Times Free Press. She keeps a watchful eye on city councils and the Dodgers.